Divine Chocolate Coated Coconut Truffles Recipes

DIVINE CHOCOLATE TRUFFLES

Steps:

• Crush the digestive biscuits into crumbs (Putting it into a small plastic bag and hitting it with a rolling pin works best).
• Break the chocolate into small pieces and put into a microwaveable bowl.
• Put the bowl into a saucepan about halfway full of water depending how big the bowl is (The bowl and water shouldn't touch each other) and heat until melted.
• Mix in the butter and crushed biscuits.
• Leave mixture in the fridge for 10 minutes.
• Take a teaspoonful of the mixture and roll it into a ball shape with your hands.
• To make it look more truffley roll it in cocoa powder or chocolate sprinkles.
• Enjoy!

DIVINE CHOCOLATE COATED COCONUT TRUFFLES

Steps:

• Pour bag of sweetened coconut into food processor. Pulse until turn into fine crumbs.
• Add soften butter. Pulse until combined.
• Add sweetened condensed milk and almond or vanilla extract. Pulse until sticky dough is formed.
• Slowly add powdered sugar until dough forms a ball.
• Chill dough until it is easy to roll (about 1 hour in freezer).
• Use melon baller or small cookie scoop to form dough into balls return to freezer and freeze balls overnight.
• Melt chocolate almond bark. Dip truffles. Place on wax paper to cool.
• NOTE: these will keep in the freezer for six months and are wonderful gifts for the holidays or special occasions.

CRUNCHY COATED CHOCOLATE TRUFFLES

Steps:

• In a small saucepan, heat the light cream over medium-low heat until it comes to a simmer. Divide the chocolate chips equally into 2 bowls and evenly pour the hot cream between the 2 bowls. Stir until the chocolate is completely melted. Add cinnamon to 1 of the bowls of melted chocolate. Place a spoon or ice pop stick into the bowl with the cinnamon so that you can differentiate it when you scoop them out. Put the ganache into the refrigerator until it firms up, 1 1/2 to 2 hours.
• In the meantime, place the graham cracker boards in a food storage bag and crush with your hands to make crumbs. Put the crumbs and the toasted coconut on separate flat plates.
• Remove the ganache from the refrigerator. Using a small ice cream scoop or tablespoon, scoop out the ganache into the toppings. The cinnamon flavored chocolate goes into the graham cracker crumbs and the plain chocolate goes into the coconut. Roll them around to coat and form small balls. Work quickly to prevent the chocolate from melting. Transfer to a sheet pan and place in the refrigerator for 30 minutes to set. Place on a plate and serve.

CHOCOLATE COCONUT TRUFFLES

Steps:

• Melt the butter gently in a pan, and when completely melted, remove from heat.
• Stir in the condensed milk until completely mixed, and stir in chocolate and coconut, again until completely mixed.
• Stir in the crushed biscuits, about a quarter at a time. This makes it easier. Also, keep an eye on the mixture. If it is too stiff, don't add all of the biscuits, if it's too loose, add a couple more. You should be able to roll it into balls.
• Roll into balls, makes around 24 bitesize balls but you can make them any size you like. Roll in the extra coconut and leave to set.